Mini Frittatas with Spinach and Red Pepper

These Mini Frittatas will be perfect at your next brunch or even for breakfast tomorrow. Or my personal favorite, breakfast for dinner!

Frittata. I’m not even kidding you, every time I spell this stupid word I have to look it up.

Frittata or Fritatta. They both look good, right? My WordPress spellchecker doesn’t like either one of them, so maybe we should just throw them both out. But my WordPress spellchecker also doesn’t like “buttercream” so we don’t want to go throwing things out all willy-nilly.

The funniest part is that WordPress wants to correct Fritatta (the incorrect spelling) to “irritating.”

You’re right, WordPress. It is pretty irritating.

These mini frittatas are so flavorful, so fun and so easy to make! Even my daughter who hates scrambled eggs ate these fun egg cups. She loves spinach lately, so maybe that was a factor. I can’t wait to use this recipe for a fun brunch or maybe even for breakfast tomorrow. I used half egg whites to lighten these up a bit and add a great fluffy texture. You wouldn’t even know it. They have so much flavor from the vegetables and the help of a little sharp cheddar. If cheddar isn’t your thing (umm…we need to talk)…you could substitute with other cheeses. I think feta or Parmesan would be a great twist.

You can also easily customize these based on what you have in your fridge or what vegetables you like. You could even do a few different flavors in one muffin tray to satisfy any picky eaters in your family.

Mini Frittatas with Spinach and Red Pepper

Yield:12 mini frittatas

Total Time:32 minutes

Prep Time:10 minutes

Cook Time:22 minutes

These Mini Frittatas will be perfect at your next brunch or even for breakfast tomorrow. Or my personal favorite, breakfast for dinner!

Directions:

Preheat oven to 375 degrees F. Grease or spray a tin for 12 muffins.

In a medium frying pan, heat the oil over medium high heat. When hot, throw in peppers and onions and saute until softened, about five minutes, stirring occasionally. Add spinach and stir gently until wilted. Remove from heat.

Meanwhile, in a large bowl, whisk together eggs, egg whites, skim milk, cheese, salt and pepper.

Pour egg mixture into prepared muffin tin so that each one is about 1/2 to 2/3 full. Add sauteed vegetables evenly to each of the 12 muffins.

Bake for 20-25 minutes or until puffed up and golden brown. Leave in muffin tin for about 5 minutes before removing and serving.

Frittata may be hard to spell, but it’s so much fun to say! I’m kind of a word nerd, and this is one of my favorite to say (for no good reason at random times). Frittata!!

I love making little egg treats in mini muffin cups. They’re so EASY and quick and they always turn out looking so cute and actually impressive. Sometimes I make each one a different flavor combo, it makes me feel like a scientist ;)

I love spellcheck things and how they are so often wrong .Yesterday on my phone I tried to spelled “insufficient” 3 times… and every time my phone kept autocorrecting it to “unsudficient”… And that’s not even a real word…

These look great…. thinking they would be so easy to make for guests…. but also for busy school days. A batch of these could send my kids and hubby off with a great breakfast! Very fun idea.

Let’s hope there are not really any people who would say Cheddar isn’t their thing. And for the record I certainly can’t spell “frittata” either. Love these lil’ bites. My daughters would scarf them down too.

Very easy to make and the whole family liked them. I did add a couple more eggs to it and it still turned out!

Rating: 5

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About Rachel COoks

Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)

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